Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cheesy white sauce gratin with chicken and kabocha. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish. Chicken Spaghetti with Red Sauce and ProsciuttoYummy Addiction. spaghetti, flat leaf parsley, dry white wine, prosciutto, chicken breasts. Kabocha mashed cream cheese and Japanese mayonnaise.
Cheesy white sauce gratin with chicken and kabocha is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Cheesy white sauce gratin with chicken and kabocha is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- Prepare 1 pound (454 g) penne pasta
- Make ready 1 TBSP butter
- Get 1 onion (thinly sliced)
- Prepare 1/4 (200 g) kabocha squash (bite size cut)
- Take 1 chicken breast
- Get 3 TBSP flour
- Take 300 ml milk
- Make ready 500 ml heavy whipping cream
- Make ready 1 bay leaf
- Take 1 cube chicken stock
- Make ready 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Take 2 TBSP parmesan cheese
- Take 2 TBSP bread crumbs
- Prepare Salt
- Prepare Pepper
- Take Truffle salt (if you prefer)
Many people put this white creamy sauce on the rice, like curry, but it'also nice with bread of course. We often add potato, carrot, onion, and chicken for this dish so it's white color, but it's Kabocha season so I made. A delicious recipe for Cheesy Root Vegetable Gratin. It's the perfect side dish for a thanksgiving, holiday or just cozy night meal.
Steps to make Cheesy white sauce gratin with chicken and kabocha:
- In a large pot, bring water to a boil and add salt. Cook penne for al dente. After cooking, put the pasta into the 9 x 13 inch oven safe container.
- Pre heat oven 425F
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
- Add flour to the pan and mix very well until you don’t see any flour.
- In the same pan, sauté chicken until it’s cooked and become white color, 5 minutes. (Chicken will be cooked more later). Add back the microwaved kabocha into the pan.
- Add milk and heavy whipping cream 200 ml at a time. After finishing pouring all the milk, add bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes. Adjust flavor with salt and pepper.
- Pour ❼ into the 9 x 13 inch container (from ➊). Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
- Bake it for 15 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
A delicious recipe for Cheesy Root Vegetable Gratin. It's the perfect side dish for a thanksgiving, holiday or just cozy night meal. This Cheesy Root Vegetable Gratin recipe might be one of my absolute favorites for fall and winter. It's a great variation from the typical potato gratin. Gooey, cheesy chicken enchiladas stuffed with grilled zucchini in a delicious, creamy sauce.
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